Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Broccoli gets a Southeast Asian treatment in this quick sauté with fresh ginger, mellow rice vinegar and rich, salty fish sauce. Serve alongside any Asian noodle or fried rice dish.

Source: EatingWell Magazine, September/October 2007


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute. Add broccoli and cook, stirring, until the broccoli is bright green, 2 minutes. Drizzle water and fish sauce over the broccoli; reduce heat to medium, cover and cook until the broccoli is just tender, about 3 minutes. Stir in vinegar just before serving.



Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.

Nutrition Facts

1 cup
76 calories; protein 4.2g; carbohydrates 8.4g; dietary fiber 3.5g; sugars 0.2g; fat 3.9g; saturated fat 0.3g; vitamin a iu 3402.3IU; vitamin c 107.1mg; folate 80.9mcg; calcium 62.8mg; iron 1.1mg; magnesium 30.4mg; potassium 394mg; sodium 329.4mg; thiamin 0.1mg.

1 1/2 vegetable, 1 fat